semplr.

Exams · Certifications · Licensing

Food Protection Manager Certification

Facilities and equipment: practice questions

Our Food Protection Manager bank has 18 questions on this topic. Here are 5 of them with answers; the full mock exam draws from every topic, like the real one.

Start the free mock exam

Question 1

What is a master cleaning schedule?

  1. A pest log
  2. A plan listing what to clean, how, when, and who is responsible
  3. A list of chemical prices
  4. A list of the employees' cleaning duties and their days off for the month
Show the answer

B. A plan listing what to clean, how, when, and who is responsible — It helps ensure nothing is missed.

Question 2

What lighting is required in food prep areas?

  1. Coloured lighting to hide stains
  2. Dim lighting to save energy and to keep the kitchen cooler in the summer
  3. Adequate lighting with shatter-resistant bulbs or shielded fixtures
  4. Any bulbs, unshielded
Show the answer

C. Adequate lighting with shatter-resistant bulbs or shielded fixtures — Broken glass is a physical hazard.

Question 3

How should stationary equipment be installed on the floor?

  1. Directly on the floor if the floor is cleaned every night
  2. On legs at least 6 inches high or sealed to the floor
  3. Directly on the floor unsealed
  4. Hanging from the ceiling
Show the answer

B. On legs at least 6 inches high or sealed to the floor — This allows cleaning underneath.

Question 4

What is the right action during a water service interruption?

  1. Stop operations that need water and contact the regulatory authority
  2. Keep cooking and use bottled water for handwashing only until it returns
  3. Close the hand sinks and keep cooking
  4. Use water from the mop sink
Show the answer

A. Stop operations that need water and contact the regulatory authority — Loss of water is an imminent health hazard.

Question 5

Why must ventilation hoods be cleaned regularly?

  1. They don't need cleaning
  2. To make food taste better
  3. To keep cooking smells out of the dining room
  4. To prevent grease buildup and fires
Show the answer

D. To prevent grease buildup and fires — Follow a cleaning schedule and fire code.

More Food Protection Manager topics